recently reviewed EDITED BY JESSICA BRYCE YOUNG
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The price range generally reflects the average cost of one dinner entree. Bakeries, ice cream shops, etc. reflect relative cost for one person. Search hundreds more reviews at orlandoweekly.com
LE HOUSE VIETNAMESE RESTAURANT
Le House presents a focused menu of soups, handhelds, noodle/rice dishes and specialty dishes, most notable of which is a duck bean curd noodle soup with a piquant broth reddened by annatto seed oil. Porky nem rolls and delicate chicken wings slicked with sweet chili-garlic fish sauce make ideal sharing starters. The pho is legit. Open daily. (reviewed Sept. 30) 595 W. Church St., 407-530-7024, facebook.com/lehouserestaurant, $$
THE AARDVARK
There’s a gastropub inside this neighborhood bottle shop in SoDo that serves some of the finest “gulf to grill” and “grove to stove” fare in the city. Chef Hugh Holland is the maestro behind such refined creations as gator jambalaya, speckled trout atop Florida fried rice, and crawfish gnocchi tossed in a subtly sweet “tornado” sauce fashioned from serranos, jalapeños and molasses. More than 200 beers are also offered. Open daily. (reviewed Sept. 23) 2610 S. Ferncreek Ave., 407-894-9999, theaardvarkfl.com, $$$
HENRY’S DEPOT
Situated in a 140-year-old building, this Sanford food hall named after railroad tycoon Henry Plant is anchored by a gorgeous Art Nouveau-meets-Florida Cracker cocktail bar, but there are some above-average eats to be had here as well: fresh seafood at the Current Seafood Counter; vegan vittles from Dixie Dharma; oak-fired pizzas with Southern roots from Oak Flame; and primo sandwiches from Salvatore’s. The Greenery Creamery offers dairy and vegan ice cream, while Mahogany Coffee pours some of the best coffee in Sanford. Look for What the Chuck, a craft burger joint by Tennessee Truffle’s Nat Russell, to open soon. (reviewed Sept. 16) 212 W. First St., Sanford, 407-548-6931, henrysdepot.com, $$
MASON JAR PROVISIONS Neighborhood eatery serves a bevy of bar bites and substantial handhelds with a Southern bent. Porky boudin balls, bourbon-glazed pecans and not-so-jerky beef jerky pair well with brews, while fried bologna sandwiches, barbecuebraised rib hoagies and burgers make CONTINUED ON PAGE 37
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OCT. 7-13, 2020 ● ORLANDO WEEKLY
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